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Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet is still one of the most popular diets today. Although highly controversial, it allows weight reduction whilst allowing you to eat many foods that would not be part of a normal diet, such as pork and butter.
With the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is referred to as a low carb/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including, but not limited to, cereals and pasta made from white flour.
Unlike other diets, on the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The controversial theory behind the popular atkins diet is that even though our bodies use both fats and carbohydrates to change into glucose, it is the carbohydrates which are burned initially. If we consume fewer carbohydrates, our bodies will use our stored fat and we will become thinner. Although tempting, the atkins diet is controversial, not all experts accept this as true and many feel it is often bad for your health.







Seafood Ravioli with Orange-Saffron Sauce
Seafood Ravioli with Orange-Saffron Sauce Category Pasta Recipes 
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Ingredients And Procedures

----------------------------------FILLING---------------------------------- 3/4 lb Shrimp in shells (3/8kg)

3/4 lb Halibut (3/8kg)

2 lb Clams (1 kg)

2 tb Virgin olive oil

1 ts Dried oregano

1 tb Parsley, chopped

Fresh ground pepper 2 c White wine (480ml)

2 Cloves garlic

Pickling spice -----------------------------------SAUCE----------------------------------- 2 md Onions, diced

10 Cloves garlic, minced

Shrimp shells 12 md Tomatoes, peeled, seeded &

-diced g Zest & juice of two oranges 1 ts Saffron threads

1 c White wine (240ml)

2 Or 3 sprigs fresh thyme

2 Bay leaves

6 Peppercorns

3 tb Oil

Poaching liquid & clam broth 3 To 4 tablespoons rice flour

You guys over on the right coast should be able to find all this at hand. Chef Phil Sheremeta of The Pasta Shop, (Oakland, Ca.), developed this recipe. Buy or make your own saffron ravioli dough to stuff with this delectable combination of Spanish flavors. Clean shrimp and reserve shells. Poach shrimp in well salted water with pickling spice. Discard liquid. Poach halibut in wine until set. Do not overcook. Steam clams in white wine and garlic. Remove from shells and reserve liquid. Leave smaller clams whole and coarsely chop larger ones. Gently toss seafood together and dress with olive oil. Set aside. SAUCE: SPECIAL REQUIREMENT: cheesecloth, parchment paper, rice flour. Steep threads in white wine for 30 minutes. Cook shrimp shells in hot oil just until they turn pink. Then combine them with thyme, bay leaves and peppercorns in cheesecloth. Saute onion until soft and golden, not brown, in oil used for shrimp shells. Add garlic and saute for an additional 5 minutes. Deglaze pan with white wine, poaching liquid and clam broth. Add tomatoes and cheesecloth sachet. Simmer for 1 3/4 hours. Add orange juice and zest and simmer for an additional 15 minutes. TO ASSEMBLE: Place about 1 tablespoon seafood mix on each large size ravioli pasta sheet, cover with second layer. Moisten borders with water, press out any air, and cut with fluted ravioli cutter. Lay on sheet pans lined with parchment paper and sprinkle with rice flour to keep dry. Cover with plastic. TO COOK: Use a wide pan with plenty of water. Cook 3 or-4 raviolis at a time for 3 to 4 minutes, removing them with a slotted spoon. Serve on a bed of the Spanish sauce. From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987. Posted by Stephen Ceideberg; March 30 1993.

 
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